Best Espresso Chile Glazed Ham Recipes

GLAZED HAM

Steps:

• Preheat oven to 350 degrees. Place ham on a rack over a roasting pan and roast for 10 minutes per pound. When there is approximately 1/2 hour more to cook remove ham from oven and cut off the skin (if it has not already been removed by the butcher) exposing the fat and score the fat in a diamond pattern. In a small saucepan mix together the brown sugar, mustard and allspice and heat until the sugar melts. Spread the sugar mixture over the ham. Place ham back in the oven and roast for the final 30 minutes. Allow to rest for about 10 minutes before carving. Serve with mustard and horseradish.

SPANISH SLOW COOKED HAM WITH SHERRY VINEGAR AND TOMATO: SALPICON DE JAMON

Steps:

• Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside.
• In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid.
• Shred the meat and set aside.
• In a medium size skillet, saute the julienne tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.

COFFEE-GLAZED HAM

Steps:

• Heat oven to 350 degrees.
• Trim all fat from ham. Place ham on rack in roasting pan and bake 30 minutes.
• Dissolve espresso in hot water in 2-cup measure. Add remaining ingredients and stir to blend. Baste ham with coffee mixture and continue to bake for 45 minutes, basting every 10-15 minutes.
• Let stand 5-10 minutes, then cut into thin slices and serve.

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH

Steps:

• Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
• Preheat the oven to 300 degrees F.
• Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
• To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
• Remove the ham from the oven and raise the oven to 425 degrees F.
• Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
• Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)